Put each circle into the bottom of a muffin tin. Press down slightly to fit in pan.
Use filling to fill crusts evenly. I used my 1 Tablespoon cookie scoop, it was the perfect amount. I used a spoon to spread them evenly in the crust.
Bake for 30 minutes. Don’t over bake or they become rubbery. Cool on rack.
Serve with sweetened whipped cream and a dash of cinnamon (optional).
Store in fridge in between layers of waxed paper. These can also be frozen and thawed out before serving.
Not that I would know much about that, they never last very long at our house. I may have had one, or two, for breakfast the other day. That’s how hard they are to resist!
*I used a 3″ biscuit cutter and ended up with 30 mini pies. That used all of the filling, but not all of the second crust. The kids had a great time playing with the scraps of what was left of the crust.
Recipe source: Food.com
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